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Good old fashioned apple pie in vegan form! This is literally the best apple pie ever, with an easy flaky crust and a amazing filling of tart apples enrobed in cinnamon and sweetness!


Servings

8 Slices

Total time

105 minutes

Courses

Dessert


Ingredients

  • crust:
  • 2¼ cups all purpose flour
  • ¾ cup vegan butter, cold (I used Earth Balance)
  • 1 tbs sugar
  • 1 tsp cinnamon
  • ½ tsp salt
  • 4 tbs water, ice cold
  • frozen peas
  • filling:
  • ~ 5 cups apples, peeled, cored and sliced (I used granny smith)
  • 1 tbs lemon juice
  • 2 cups water
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 3 tbs cornstarch
  • 1½ tsp cinnamon
  • ¼ tsp nutmeg
  • pinch of salt
  • frozen peas


Method

  1. Start by making the crust:
  2. In a large bowl, combine flour, sugar, cinnamon and salt and stir to combine
  3. Using a pastry cutter or forks, cut the cold vegan butter into the flour mixture, until you have a crumbly flour mixture without large chunks of butter
  4. One tablespoon at a time, add ice water to the flour mixture until you get a formable dough
  5. On a well floured surface, form the dough into a ball (gently!) and cut the dough ball into two pieces (the bottom of the crust should be slightly larger, roughly 2/3 of the dough ball)
  6. Wrap in plastic wrap and chill in fridge for at least 30 minutes
  7. Pie Filling:
  8. Slice your apples and add about a tablespoon of lemon juice to keep from browning. Set aside
  9. In a medium/large saucepan, add brown sugar, white sugar, cornstarch, cinnamon, nutmeg, salt. Pour in water and whisk to combine
  10. Heat the mixture over medium-high heat, constantly stirring/whisking
  11. Once the mixture begins to bubble reduce the heat to medium-low and add apples, stirring to coat
  12. Allow the apple mixture to simmer for 10-15 minutes, ensuring to stir it every so often to prevent burning
  13. Once apples are slightly tender, remove from heat and allow to cool slightly while you prep your crusts
  14. Assembling the pie:
  15. Preheat oven to 400 F
  16. Spray a 9" pie pan with cooking spray and set aside
  17. Remove your 2 dough balls from the fridge
  18. Begin with the larger piece of dough, and roll out into a circle on a well floured surface
  19. Drape the crust into the pie pan and gently press into the bottom and sides
  20. Spoon the apples into the crust. Reserve excess "sauce" for serving
  21. Roll out the smaller piece of dough in the same way
  22. Drape over the top of the filled pie, trimming the edges of excess crust and pressing into the bottom crust
  23. Make a few cuts in the top of the pie to allow for venting (or cut some shapes out as I did before placing the top crust on the pie)
  24. Brush the top of the pie with some dairy free milk. Optional: Sprinkle cinnamon sugar on top
  25. Bake in preheated oven for 45 minutes. I covered the edges of my pie with foil at the 25 minute mark to prevent the crust from burning
  26. Remove from oven and allow to set for a few hours before serving
  27. Best served warm with a generous scoop of vegan ice cream or coconut whipped cream and reserved filling sauce drizzled on top
  28. Enjoy!
Diets

Vegan

Contains allergens

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